Crab fishcakes

As a light starter or as a main meal this fish cake is very good and just goes so well with salad, of just chips and peas. Or just with a mayonnaise dip and some crusty bread.

2 tbsp butter
2 tbsp diced red pepper
4 tbsp chopped onion
2 tbsp chopped leek
200g/7oz fresh white fish boned and skinned
450g/16oz fresh or frozen crabmeat
1 egg
Fresh chopped parsley
Fresh chopped basil
Fresh chopped chives
1 tbsp Dijon mustard
200g/7oz fresh breadcrumbs
Salt freshly ground pepper, to taste
1 tbsp vegetable oil

Preparation method

Dice your vegetables as fine as you can then melt the butter and cook them till soft. You only need to cook them for a few minutes you do not want them cooked completely just to soften them slightly. Then pop that to one side and let it all cool down.

Take the white fish and plus a couple of time in the food processor so you have a rough paste. Add the crabmeat, herbs, mustard, eggs, and half of the brad crumbs. Plus this a few more times till it all come together. Then season with salt and pepper.

Take some of the crab fish mix and form the shape of your fish cake. Then roll them in the rest of the bread crumbs and let them rest in the fridge deform you cook them.

Melt some butter with a dash of oil in a frying pan and pan fry you fish cakes, if you need to finish them of in the oven.

Beet to use fresh local crab and not frozen crabmeat, it has a lot more flavour, and not as much water.


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